Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, rosti with summer herbs and beef roses. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Rosti with summer herbs and beef roses is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Rosti with summer herbs and beef roses is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Rosti with summer herbs and beef roses:
- Take 1 kg Potatoes
- Prepare Salt
- Make ready Pepper
- Get Nutmeg
- Prepare 8 tbs oil
- Make ready Garnish
- Prepare Sliced roast beef
- Get Fresh dille
- Get Fresh parsley
- Prepare Fresh chives
- Prepare Chive flowers
- Take 1 tbs whole grain mustard
- Prepare 2 tbs crème fraiche
- Take 3 pickles
It can stay in its original container if the packaging hasn't been opened. Serve beef on top of rosti and top with. Rosti is the Swiss version of hash browns or potato pancakes made with butter, potatoes, and salt. Rosti is a Swiss potato dish perhaps best described as a cross between hash browns and a potato pancake.
Instructions to make Rosti with summer herbs and beef roses:
- For the rosti. Peel and shred the potatoes using a food processor. Give the potatoes a quick rinse to remove some excess starch. Drain well and place in a clean kitchen towel. Season with salt, pepper and nutmeg and toss to combine. Use the kitchen towel to wrench out as much liquid as you can.
- Preheat your pan of choice on medium heat. Mine is a 28 cm cast iron skillet. Pour in half the oil. Evenly distribute the potatoes and press using a spatula to make it as compact as possible. Cook on medium heat for about 8-10 minutes. Take the rosti out of the pan, add the rest of the oil and cook the other side for the same amount of time. Also press on this side to make the rosti as compact as possible. Let cool slightly before garnishing.
- For the garnish. Place the crème fraiche in the middle of the rosti. Use a spoon to form a sort of whirl. To make the roses, roll op the beef losely and use your thumb to push out the middle. Place the roses on the crème fraiche for stability. Place piles of pickles and teaspoons of mustard all around. Scatter around the herbs and flowers.
The perfect rosti and beef tenderloin. Michael Symon is taking a summer road trip to taste the best of the American classics: mouth-watering burgers and tender barbecue. She prepares a chicken casserole, zucchini cakes with herb sour cream and a fresh apple pie. Mix the herbs and the yogurt, lime zest and juice, and garlic, if using. Serve the herb yogurt and mango chutney on the side and garnish with extra coriander.
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